Slow-Cooker Shrimp Boil

You don't have to live by the shore to enjoy a good old-fashioned New England-style shrimp boil. Use a slow cooker to cook potatoes and[ seasonings, then add the corn, shrimp and sausage to cook in the flavorful broth at the end.]

Total Time:
5 hr
15 min
4 hr 45 min

6 to 8 servings

  • 3 pounds very small red bliss potatoes (each about 1-inch in diameter)
  • 3 cloves garlic, lightly smashed
  • 2 bay leaves
  • 2 medium yellow onions, cut into eighths
  • 1/4 cup seafood seasoning, such as Old Bay
  • 2 large ears yellow corn, husked and cut in to 1-inch pieces
  • 1 1/2 pounds large, deveined, shell-on shrimp
  • 8 ounces kielbasa, halved lengthwise and cut into 2-inch pieces
  • 1/2 cup chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • Crusty bread, for serving
  • Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.

  • Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.

  • Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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